Are you in the mood for a Mediterranean dish with a rich flavor that is also vegan? Try this recipe for a Pinsa with eggplant, confit tomatoes, and Vegan Feta. A combination of ingredients that will amaze even the most skeptical.
Preparation:
Slice the eggplants and roast them on a hot grill sprinkled with salt. Then transfer them to a bowl, keeping it covered as you cook all the eggplant. Season with oil, salt, vinegar, finely chopped garlic, and mint.
Cut the cherry tomatoes in half and arrange them in the pan with the inside on the bottom. Season with sugar, minced garlic, herbs, a drizzle of oil, and salt. Cook for 8 minutes until caramelized, then turn them over and cook for another 5 minutes.
Bake the Pinsa in a preheated fan oven at 250°C (480°F) for 5-6 minutes.
Once ready, top it with the grilled eggplant, cherry tomatoes, and diced feta. Finally, garnish with a few mint leaves.
If it’s too hot to turn on the oven, you can try the other cooking modes:
In the air fryer: place the Pinsa in the basket with the base facing down, without baking paper or foil, at 200°C (390°F) for 3 minutes. Repeat the same procedure, turning it on the other side and setting the air fryer at 200 °C (390°F) for 2 minutes.
In a pan: place the Pinsa in a non-stick pan or griddle that is already hot. If necessary, you can cut it in half or use the Mini Pinsa. Cook for about 4 minutes per side.
In the toaster: place the Pinsa in the already hot toaster for about 4 minutes or according to the toasting level set.
